Bacalao a la Llauna Spanish Salt Cod Recipe

Craving a taste of Spain that’s both rustic and refined? Look no further than Bacalao a la Llauna, a beloved Barcelona-style salted cod dish that’s bursting with flavor. Imagine tender flakes of bacalao salted cod, nestled among creamy white beans, all bathed in a vibrant, smoky paprika-garlic sauce. This traditional recipe feels like something you'd enjoy in a cozy Catalan tavern, yet it’s totally doable right in your own kitchen. While it calls for a little planning (hello, salted cod soaking overnight!), the active cooking time is surprisingly short, making this cod Mediterranean recipe a perfect candidate for a special weeknight meal or a festive gathering. Get ready to transform humble ingredients into culinary bliss with this incredible cod recipe oven dish!

Ingredients

• 1.5-2 lbs (approx. 700-900g) salted cod fillets, skin on or off, soaked and desalted (see instructions below)
• 1/4 cup all-purpose flour
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (adjust based on cod's residual saltiness)
• 1/4 cup extra virgin olive oil in cooking, divided, plus more for drizzling
• 2 (15-ounce) cans cannellini or great northern white beans, drained and rinsed
• 6 cloves garlic, thinly sliced
• 1 tablespoon sweet Spanish paprika (pimentón dulce)
• Pinch of red pepper flakes (optional, for mild heat)
• 1/2 cup dry white wine (such as Albariño or Sauvignon Blanc) OR 1/2 cup light chicken/vegetable stock + 1 teaspoon white wine vinegar
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 teaspoon sherry vinegar (optional, for extra tang)
• Lemon wedges, for serving (optional)

Directions

1. Before You Begin: Soaking Salt Cod
   This is crucial! Rinse your salted cod fillets thoroughly under cold running water. Place them in a large bowl, cover completely with cold water, and refrigerate for 24-48 hours. Change the water every 6-8 hours. The cod should taste pleasantly seasoned, not aggressively salty. For thicker pieces, you might need longer soaking.
   Preheat & Arrange the Beans:
   Preheat your oven to 400°F (200°C). Position an oven rack in the upper third of the oven for potential final browning. Lightly oil a 9x13-inch metal baking pan (your "llauna"). Spread the drained and rinsed white beans evenly in a single layer in the pan. Season the beans very lightly with a pinch of salt and pepper.
   Dry, Dredge & Season the Cod:
   Once soaked, pat the salted cod fillets very dry with paper towels. This step is key for good browning. In a shallow dish, combine the flour, black pepper, and 1/4 teaspoon salt. Lightly dredge each cod fillet in the seasoned flour, shaking off any excess. This light coating helps protect the fish and encourages a beautiful golden crust when searing.
2. Pan-Sear the Cod: Heat 2 tablespoons of the virgin olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the dredged cod fillets, skin-side down first if applicable. Sear for 2-3 minutes per side, until lightly golden brown but not cooked through. The exact timing will depend on the thickness of your cod. Transfer the seared cod pieces directly onto the bed of beans in the prepared metal pan, arranging them in a single layer.
3. Make the Paprika-Garlic Sauce: Reduce the skillet heat to medium-low. Add the remaining 2 tablespoons of olive oil to the pan. Add the sliced garlic and cook gently for 1-2 minutes until fragrant, being careful not to burn it. Stir in the sweet Spanish paprika (and optional red pepper flakes) and cook for just 30 seconds, allowing the paprika to "bloom" in the oil and release its smoky aroma and vibrant color. Deglaze the pan with the dry white wine (or stock + vinegar), scraping up any delicious browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 1-2 minutes to mellow the alcohol and slightly thicken the sauce. Season the sauce to taste with salt and pepper, remembering the cod will still have some natural saltiness. Stir in the optional sherry vinegar if using.
4. Bake "a la Llauna": Carefully pour the warm paprika-garlic sauce evenly over the cod fillets and beans in the baking pan. Slide the pan into the preheated oven. Bake olive oil and cod for 12-15 minutes, or until the cod is just cooked through and flakes easily with a fork. An instant-read thermometer inserted into the thickest part of the fish should read around 130-135°F (54-57°C). The beans should be bubbling at the edges. For an extra touch of browning on top, you can broil for the last 1-2 minutes, watching very closely to prevent burning.
5. Finish & Serve: Remove the pan from the oven. Sprinkle generously with fresh chopped parsley and a final drizzle of fresh extra virgin olive oil. Serve Bacalao a la Llauna straight from the metal tray at the table, allowing everyone to enjoy the sizzling presentation. It’s perfect with plenty of crusty bread to soak up all that incredible sauce, and a simple green salad.